Air Fryer Fried Chicken

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  3 lbs Chicken Breast, Boneless Skinless
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  2 tsp Paprika, Smoked
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  0.5 tsp 1/2 tsp black pepper ($0.08)
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  2 tsp Garlic powder
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  2 tsp Onion powder
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  2 tsp Oregano, Dried
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  1 tsp Cayenne Pepper, Ground
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  1 tbsp 1 Tbsp salt ($0.09)
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  1 cup Buttermilk, Cultured, Low-Fat
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  1 Egg, Whole, Large(44g)
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  2 cup Flour, All-Purpose, White
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  0.3 cup Cornstarch
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  2 tsp Baking powder
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  1 tsp 1 tsp salt ($0.03)
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  2 oz Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

Instructions

1. 1In a large bowl, whisk together 1 cup buttermilk and 1 beaten egg. Add 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons oregano, 1 teaspoon cayenne pepper, and 1 tablespoon salt; stir to combine. Add all 3 lbs of chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes.
2. 2In a separate large bowl, whisk together 2 cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
3. 3Preheat your air fryer to 390°F for 5 minutes. Remove chicken from the marinade one piece at a time, let excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Set coated pieces on a plate.
4. 4Spray the air fryer basket generously with cooking spray. Arrange chicken pieces in a single layer — do not overlap. Spray the tops of each piece with cooking spray. Work in batches to avoid crowding.
5. 5Air fry at 390°F for 20 minutes, flipping each piece at the 10-minute mark and spraying the second side with cooking spray. Cook until the exterior is deep golden brown and crispy and the internal temperature reaches 165°F in the thickest part away from bone.
6. 6Repeat with remaining batches, spraying the basket fresh each time.
7. 7Allow the chicken to rest for 2–3 minutes, then divide evenly into airtight meal-prep containers. Cool completely before sealing and refrigerating.